Snickerdoodle Cake

Directions

1. 1
   Pre-heat oven to 350 degrees Fahrenheit.
2. 2
   Beat butter until smooth, about 2-3 minutes, with hand beater or in standing mixer in a large bowl.
3. 3
   Beat in sugar; cream thoroughly.
4. 4
   Beat in eggs, one at a time, until incorporated.
5. 5
   Set aside.
6. 6
   In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until combined.
7. 7
   Beat 1/3 of the flour mixture into the butter mixture, 1/2 of the milk, 1/3 of the flour, the rest of the milk, and then the rest of the flour.
8. 8
   Mix well after each addition.
9. 9
   (TIP: When alternating milk/flour, always begin and end with flour.)
10. 10
    Batter will be thick.
11. 11
    Grease two 8-inch round pans or one 9x13 inch pan with shortening and dust with flour.
12. 12
    You can also place a round piece of parchment paper in the bottom of the pan AFTER greasing/flouring.
13. 13
    Pour the batter into the pan(s).
14. 14
    If using round pans, be sure to distribute evenly.
15. 15
    Bake in pre-heated oven for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
16. 16
    FOR FROSTING: In a small bowl, cream the butter until smooth.
17. 17
    Beat in vanilla and honey.
18. 18
    Gradually add in powdered sugar until desired consistency is reached.
19. 19
    If necessary, add milk 1 T. at a time to thin.